vinegar

General Material Information

Trivial Name	vinegar
Formula	unspecified
CAS Number	8028-52-2
FDA UNII	Search
Synonyms	apple cider vinegar balsamic vinegar distilled vinegar malt vinegar red wine vinegar sherry vinegar white vinegar white wine vinegar wine vinegar

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Literature & References

Pubchem (sid):

135276196

Publications by PubMed
Vinegar decreases blood pressure by down-regulating AT1R expression via the AMPK/PGC-1α/PPARγ pathway in spontaneously hypertensive rats.
Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics.
Food odors trigger Drosophila males to deposit a pheromone that guides aggregation and female oviposition decisions.
The Context of Chemical Communication Driving a Mutualism.
A Comparison of Carbon Dioxide Sources for Mosquito Capture in Centers for Disease Control and Prevention Light Traps on the Florida Gulf Coast (1).
'Laba' garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity.
Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation.
Catching more flies with vinegar.
A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process.
Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar.
Acetic acid in aged vinegar affects molecular targets for thrombus disease management.
Food safety in Thailand 2: Pesticide residues found in Chinese kale (Brassica oleracea), a commonly consumed vegetable in Asian countries.
Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.
Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment.
Persimmon vinegar ripening with the mountain-cultivated ginseng ingestion reduces blood lipids and lowers inflammatory cytokines in obese adolescents.
Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.
Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products.
Flavonoids in foods: a review.
Optimization and validation of an HPLC-photodiode array detector method for determination of organic acids in vinegar.
Odor-taste convergence in the nucleus of the solitary tract of the awake freely licking rat.
Electrochemical assay for determination of gluten in flour samples.
Studies on formation, control and application of biofilm formed by food related microorganisms.
Regional variations in home canning practices and the risk of foodborne botulism in the Republic of Georgia, 2003.
2-acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole in caramel colours, vinegar and beverages in China.
Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques.
Prevalence of non-carious cervical lesions and associated risk indicators in middle-aged and elderly populations in Southern China.
Production of novel vinegar having antioxidant and anti-fatigue activities from Salicornia herbacea L.
Food odors trigger an endocrine response that affects food ingestion and metabolism.
Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants.
Effect of honey vinegar syrup on blood sugar and lipid profile in healthy subjects.
Multi element (C, H, O) stable isotope analysis for the authentication of balsamic vinegars.
Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.
Bioactive components of mother vinegar.
Protein profile of Acetobacter pasteurianus HSZ3-21.
Olfactory proxy detection of dietary antioxidants in Drosophila.
Olfactory specialization in Drosophila suzukii supports an ecological shift in host preference from rotten to fresh fruit.
Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.
Overview on mechanisms of acetic acid resistance in acetic acid bacteria.
The medieval origins of the concept of hypertension.
[Study on brand traceability of vinegar based on near infrared spectroscopy technology].
Screening of lactic acid bacteria that can form mixed-species biofilm with Saccharomyces cerevisiae.
[Analysis of arsenic speciation in food condiments based on the online trapping/separation coupling system].
Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques.
[Analysis of arsenic speciation in food condiments based on the online trapping/separation coupling system].
Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries.
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication.
Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°c.
Characterization of Acetobacter pomorum KJY8 isolated from Korean traditional vinegar.
Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo.
How food controls aggression in Drosophila.
Possible antioxidant mechanism of melanoidins extract from Shanxi aged vinegar in mitophagy-dependent and mitophagy-independent pathways.
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar.
High-throughput analysis by SP-LDI-MS for fast identification of adulterations in commercial balsamic vinegars.
Determination of caramel colorants' by-products in liquid foods by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).
Manganese Ion Increases LAB-yeast Mixed-species Biofilm Formation.
Contribution of melanoidins to the antioxidant capacity of the Spanish diet.
Sex- and tissue-specific profiles of chemosensory gene expression in a herbivorous gall-inducing fly (Diptera: Cecidomyiidae).
Alditols and monosaccharides from sorghum vinegar can attenuate platelet aggregation by inhibiting cyclooxygenase-1 and thromboxane-A2 synthase.
Anti-obesity and anti-insulin resistance effects of tomato vinegar beverage in diet-induced obese mice.
Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter.
Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C.
Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions.
Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.
Functional properties of vinegar.
Analytical strategies for determination of cadmium in Brazilian vinegar samples using ET AAS.
Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting.
Sorbate and benzoate in Turkish retail foodstuffs.
Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions.
Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar.
Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions.
Acetic acid bacteria isolated from grapes of South Australian vineyards.
Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts.
Chiral amino acid analysis of Japanese traditional Kurozu and the developmental changes during earthenware jar fermentation processes.
Acetic acid bacteria and the production and quality of wine vinegar.
Characterizing and authenticating Montilla-Moriles PDO vinegars using near infrared reflectance spectroscopy (NIRS) technology.
Determination of 4-Methylimidazole and 2-Acetyl-4()- tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS.
Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links.
Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness.
Acetic Acid bacteria: physiology and carbon sources oxidation.
Anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar in mice fed a high-fat diet.
Comparison of a synthetic chemical lure and standard fermented baits for trapping Drosophila suzukii (Diptera: Drosophilidae).
Scale-down of vinegar production into microtiter plates using a custom-made lid.
Impact of diet composition on blood glucose regulation.
Pomegranate vinegar attenuates adiposity in obese rats through coordinated control of AMPK signaling in the liver and adipose tissue.
Biocomponent determination in vinegars with the help of 14C measured by liquid scintillation counting.
Migration of odorous compounds from adhesives used in market samples of food packaging materials by chromatography olfactometry and mass spectrometry (GC-O-MS).
Bamboo vinegar decreases inflammatory mediator expression and NLRP3 inflammasome activation by inhibiting reactive oxygen species generation and protein kinase C-α/δ activation.
The CCHamide 1 receptor modulates sensory perception and olfactory behavior in starved Drosophila.
[Rapid simultaneous screening and detection of ten anticoagulant rodenticides in foods by ultra-high performance liquid chromatography-tandem mass spectrometry].
Monitoring multiple components in vinegar fermentation using Raman spectroscopy.
Influence of the tolerability of vinegar as an oral source of short-chain fatty acids on appetite control and food intake.
Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.
Effects of washing produce contaminated with the snail and slug hosts of Angiostrongylus cantonensis with three common household solutions.
New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model.
A survey of biogenic amines in vinegars.
Stability of monacolin K and citrinin and biochemical characterization of red-koji vinegar during fermentation.
Migration of antimony from PET containers into regulated EU food simulants.
Identification of volatile compounds from a food-grade vinegar attractive to house flies (Diptera: Muscidae).
Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells.
Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes.
Effects of different fermentation methods on bacterial cellulose and acid production by Gluconacetobacter xylinus in Cantonese-style rice vinegar.
Peptic digestion of beef myofibrils is modified by prior marination.
Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine.
Behavioral characterization of non-copulating male mice.
Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP.
Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods.
Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.
A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace.
In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems.
Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria.
Effect of cover brine type on the quality of meat from herring marinades.
Effects of oral fluid contamination on two oral fluid testing systems.
Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.
Interactions of carbon dioxide and food odours in Drosophila: olfactory hedonics and sensory neuron properties.
Dissipation behavior of organophosphorus pesticides during the cabbage pickling process: residue changes with salt and vinegar content of pickling solution.
Bamboo shoots: a novel source of nutrition and medicine.
Effects of bamboo charcoal and bamboo vinegar as antibiotic alternatives on growth performance, immune responses and fecal microflora population in fattening pigs.
Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.
Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine.
Significance of Ara h 2 in clinical reactivity and effect of cooking methods on allergenicity.
Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.
Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
Integration of taste and calorie sensing in Drosophila.
The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay.
Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products.
Zygosaccharomyces sapae sp. nov., isolated from Italian traditional balsamic vinegar.
Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator.
Effects of two different types of fast food on postprandial metabolism in normal and overweight subjects.
Identification and mode of action of 5-hydroxymethyl-2-furfural (5-hmf) and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCA) as potent xanthine oxidase inhibitors in vinegars.
The effect of NaCl substitution with KCl on Akawi cheese: chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties.
Breakfast at Tiffany's? Only with a low-abundance proteomic signature!
[Qualitative detection of bottled vinegar based on NIR spectroscopy technique].
Rapid measurement of total acid content (TAC) in vinegar using near infrared spectroscopy based on efficient variables selection algorithm and nonlinear regression tools.
Spatial representation of odorant valence in an insect brain.
Reduction in resident microflora, and experimentally inoculated Salmonella enterica, on spinach leaves treated with vinegar and canola oil.
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-or-nitrite-added ham.
Effect of juice and fermented vinegar from Hovenia dulcis peduncles on chronically alcohol-induced liver damage in mice.
Changes in Major Peanut Allergens Under Different pH Conditions.
High pressure inactivation of Salmonella on Jalapeño and Serrano peppers destined for direct consumption or as ingredients in Mexican salsa and guacamole.
Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Survival of Salmonella in home-style mayonnaise and acid solutions as affected by acidulant type and preservatives.
Yeast mannan structure necessary for co-aggregation with Lactobacillus plantarum ML11-11.
Morphophysiological analyses of Neochloris oleoabundans (Chlorophyta) grown mixotrophically in a carbon-rich waste product.
Stability of the phenolic and carotenoid profile of gazpachos during storage.
Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches.
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
Food fermentations: microorganisms with technological beneficial use.
Simultaneous measurement of total acid content and soluble salt-free solids content in Chinese vinegar using near-infrared spectroscopy.
Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins.
Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.
The release of zinc, copper, lead, and cadmium from the mineral tissue of teeth under the influence of soft drinks and sour-tasting food.
Production of tea vinegar by batch and semicontinuous fermentation.
Performance evaluation of collision-reaction interface and internal standardization in quadrupole ICP-MS measurements.
Comparison of some dietary habits on corrosion behavior of stainless steel brackets: an in vitro study.
[Survey and analysis of ethyl carbamate in commercial fermented foods in Hangzhou in 2010].
Outbreak of Salmonella typhimurium phage type 44 infection among attendees of a wedding reception, April 2009.
Significant damage-rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress.
Gluconacetobacter hansenii subsp. nov., a high-yield bacterial cellulose producing strain induced by high hydrostatic pressure.
Post-fasting olfactory, transcriptional, and feeding responses in Drosophila.
Gluconacetobacter kakiaceti sp. nov., an acetic acid bacterium isolated from a traditional Japanese fruit vinegar.
Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars.
Intramolecular carbon isotope distribution of acetic acid in vinegar.
Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps).
The importance of inter-species cell-cell co-aggregation between Lactobacillus plantarum ML11-11 and Saccharomyces cerevisiae BY4741 in mixed-species biofilm formation.
Predicting the buckwheat flour ratio for commercial dried buckwheat noodles based on the fluorescence fingerprint.
A new trap and lure for Drosophila melanogaster (Diptera: Drosophilidae).
Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters.
Direct separation and detection of biogenic amines by ion-pair liquid chromatography with chemiluminescent nitrogen detector.
Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar.
Survival of Salmonella strains differing in their biofilm-formation capability upon exposure to hydrochloric and acetic acid and to high salt.
Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats.
Genome sequence of Gluconacetobacter sp. strain SXCC-1, isolated from Chinese vinegar fermentation starter.
The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad.
Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences.
Absorption of 6-O-caffeoylsophorose and its metabolites in Sprague-Dawley rats detected by electrochemical detector-high-performance liquid chromatography and electrospray ionization-time-of-flight-mass spectrometry methods.
Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process.
Genome sequences of the high-acetic acid-resistant bacteria Gluconacetobacter europaeus LMG 18890T and G. europaeus LMG 18494 (reference strains), G. europaeus 5P3, and Gluconacetobacter oboediens 174Bp2 (isolated from vinegar).
Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams.
Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.
Bioaccessibility of Pb from ammunition in game meat is affected by cooking treatment.
Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
Antioxidant activity of the new black vinegar "IZUMI".
Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits.
Mixed-species biofilm formation by direct cell-cell contact between brewing yeasts and lactic acid bacteria.
Effect of glasswort (Salicornia herbacea L.) on microbial community variations in the vinegar-making process and vinegar characteristics.
Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method.
The genetics of behavioral alcohol responses in Drosophila.
Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
Phenolic compounds responsible for the superoxide dismutase-like activity in high-Brix apple vinegar.
(1)H-NMR-based discrimination of thermal and vinegar treated ginseng roots.
Microbiological and biochemical survey on the transition of fermentative processes in Fukuyama pot vinegar brewing.
Safety and anti-HIV assessments of natural vaginal cleansing products in an established topical microbicides in vitro testing algorithm.
Antioxidant activity and phenolic content of wine vinegars produced by two different techniques.
Ethanol, vinegar and Origanum vulgare oil vapour suppress the development of anthracnose rot in tomato fruit.
Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver.
Effect of different cultural systems on antioxidant capacity, phenolic content, and fruit quality of strawberries (Fragaria x aranassa Duch.).
White rice vinegar improves pancreatic beta-cell function and fatty liver in streptozotocin-induced diabetic rats.
[Edible and medical application of pasta ulmi, salt, black curd beans, vinegar and thick sauce].
Measurement of the isotope ratio of acetic acid in vinegar by HS-SPME-GC-TC/C-IRMS.
Advanced glycation end products in foods and a practical guide to their reduction in the diet.
Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.
Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing.
From balsamic to healthy: traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat.
Vinegar production from Togolese local variety Mangovi of Mango mangifera indica Linn. (Anacardiaceae).
Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.
Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes.
Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.
Population dynamics of acetic acid bacteria during traditional wine vinegar production.
Examination of the antiglycemic properties of vinegar in healthy adults.
[Research on discrimination method of vinegar varieties and brands based on the content of inorganic elements].
Identification of an aggression-promoting pheromone and its receptor neurons in Drosophila.
The role of transient receptor potential vanilloid-1 on neural responses to acids by the chorda tympani, glossopharyngeal and superior laryngeal nerves in mice.
Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars.
Adaptive ingredients against food spoilage in Japanese cuisine.
Additive postprandial blood glucose-attenuating and satiety-enhancing effect of cinnamon and acetic acid.
Effect of fermented bean paste on serum lipids in rats fed a cholesterol-free diet.
Vinegar decreases allergenic response in lentil and egg food allergy.
Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.
(+)-Dihydrorobinetin: a marker of vinegar aging in acacia (Robinia pseudoacacia) wood.
Antithrombotic and fibrinolytic activities of methanolic extract of aged sorghum vinegar.
Vinegar production residue as substrates for phytase production by Aspergillus ficuum.
Functional new acylated sophoroses and deglucosylated anthocyanins in a fermented red vinegar.
[Influence of black vinegar on itraconazole absorption].
2H NMR and 13C-IRMS analyses of acetic acid from vinegar, 18O-IRMS analysis of water in vinegar: international collaborative study report.
Detection of mustard, egg, milk, and gluten in salad dressing using enzyme-linked immunosorbent assays (ELISAs).
Apple cider vinegar attenuates lipid profile in normal and diabetic rats.
Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium with compounds available in households.
An amperometric D-amino acid biosensor prepared with a thermostable D-proline dehydrogenase and a carbon nanotube-ionic liquid gel.
Saltiness and acidity: detection and recognition thresholds and their interaction near the threshold.
Select Drosophila glomeruli mediate innate olfactory attraction and aversion.
Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indication.
Relaxometric studies for food characterization: the case of balsamic and traditional balsamic vinegars.
Liquid-gas-liquid technique for microextraction and preconcentration of short chain fatty acids from aqueous samples.
Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.
Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.
Traceability of phytosanitary products in the production of a Sherry wine vinegar.
Dietary patterns predict changes in two-hour post-oral glucose tolerance test plasma glucose concentrations in middle-aged adults.
Regulatory effects of a fermented food concentrate on immune function parameters in healthy volunteers.
[Polyhydroxyalkanoates microbiological synthesis from food wastes].
Effect of vinegar on the viability of Giardia duodenalis cysts.
[Fast detection of sugar content in fruit vinegar using NIR spectroscopy].
Multivariate characterization of wine vinegars from the south of Spain according to their metallic content.
Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.
Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy.
Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar.
Molecular size and molecular size distribution affecting traditional balsamic vinegar aging.
Anion recognition using newly synthesized hydrogen bonding disubstituted phenylhydrazone-based receptors: poly(vinyl chloride)-based sensor for acetate.
Defining the typical aroma of sherry vinegar: sensory and chemical approach.
[Fast detection of white vinegar varieties and pH by Vis/NIR spectroscopy].
Targeting key aromatic substances on the typical aroma of sherry vinegar.
Potential of supramolecular solvents for the extraction of contaminants in liquid foods.
Analytical method for authentication of Traditional Balsamic Vinegar of Modena.
Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing.
Biotechnological applications of acetic acid bacteria.
Monitoring of substrate and product concentrations in acetic fermentation processes for onion vinegar production by NIR spectroscopy: value addition to worthless onions.
Phytochemicals of foods, beverages and fruit vinegars: chemistry and health effects.
Traditional healthful fermented products of Japan.
Antioxidant activity of vinegar produced from distilled residues of the Japanese liquor shochu.
Role of multi-component functional foods in the complex treatment of patients with advanced breast cancer.
A preliminary evaluation of the safety and tolerance of medicinally ingested vinegar in individuals with type 2 diabetes.
Effects of persimmon-vinegar on lipid metabolism and alcohol clearance in chronic alcohol-fed rats.
Bioaccessibility of essential and non-essential metals in commercial shellfish from Western Europe and Asia.
Effects of various physical and chemical factors on excystation of the encysted metacercariae of Echinostoma caproni.
Migration of fluorochemical paper additives from food-contact paper into foods and food simulants.
NMR and chemometric methods: a powerful combination for characterization of Balsamic and Traditional Balsamic Vinegar of Modena.
Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.
Release of iron, zinc, and lead from common iron construction bars and zinc metallic bars in water solutions and meals.
Acetic acid bacteria spoilage of bottled red wine -- a review.
Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay.
Impact of flavor attributes on consumer liking of Swiss cheese.
Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection.
Determination of antioxidant activity and characterization of antioxidant phenolics in the plum vinegar extract of cherry blossom (Prunus lannesiana).
Effectiveness of common and improved sanitary washing methods in selected cities of West Africa for the reduction of coliform bacteria and helminth eggs on vegetables.
Identification and reproducibility of dietary patterns in a Danish cohort: the Inter99 study.
Analysis of proteins responsive to acetic acid in Acetobacter: molecular mechanisms conferring acetic acid resistance in acetic acid bacteria.
Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE.
Yeasts associated to Traditional Balsamic Vinegar: ecological and technological features.
Stir bar sorptive extraction of volatile compounds in vinegar: validation study and comparison with solid phase microextraction.
Determination of 2,3-butanediol and 2-hydroxybutanone stereoisomers in batteries of traditional balsamic vinegar.
Optimization of stir bar sorptive extraction applied to the determination of pesticides in vinegars.
Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7.
Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: nutritional supply.
Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens.
Characterization and discrimination of different aged 'Aceto Balsamico Tradizionale di Modena' products by head space mass spectrometry and chemometrics.
Dilute-and-shoot procedure for the determination of mineral constituents in vinegar samples by axially viewed inductively coupled plasma optical emission spectrometry (ICP OES).
The effect of cider vinegar on some nutritional and physiological parameters in mice.
Try it, you'll like it: the influence of expectation, consumption, and revelation on preferences for beer.
Kurozu moromimatsu inhibits tumor growth of Lovo cells in a mouse model in vivo.
Transfer of lead from shot pellets to game meat during cooking.
Robust preference for a flavor paired with intragastric glucose acquired in a single trial.
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar.
Vinegar: medicinal uses and antiglycemic effect.
Vegetable-transmitted parasites among inhabitants of El-Prince, Alexandria and its relation to housewives' knowledge and practices.
Molecular assessment of indigenous yeast population from traditional balsamic vinegar.
Chiral MEKC-LIF of amino acids in foods: analysis of vinegars.
Pathogen survival in chorizos: ecological factors.
Effect of different Thai traditional processing of various hot chili peppers on urethane-induced somatic mutation and recombination in Drosophila melanogaster: assessment of the role of glutathione transferase activity.
Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet.
Sensitization to other foods in subjects with reported allergy to grapes.
Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis.
Application of distilled white vinegar in the cloaca to counter the increase in Campylobacter numbers on broiler skin during feather removal.
Efficacy of home washing methods in controlling surface microbial contamination on fresh produce.
Some factors affecting Stellantchasmus falcatus metacercaria in laboratory.
Characterization of cachaça and rum aroma.
[Confirmation of non-permitted dyes detected in Akasu (red vinegar) by LC/MS].
Quick identification of acetic acid bacteria based on nucleotide sequences of the 16S-23S rDNA internal transcribed spacer region and of the PQQ-dependent alcohol dehydrogenase gene.
Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.
Characterization of acetic acid bacteria in "traditional balsamic vinegar".
[Structural analysis of unknown dyes detected in hajikami (ginger pickled in vinegar)].
Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects.
Occurrence of patulin in conventional and organic fruit products in Italy and subsequent exposure assessment.
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects.
Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom.
Strategies for healthy weight loss: from vitamin C to the glycemic response.
Ethnic differences in herb and vitamin/mineral use in the elderly.
Grape anaphylaxis: a study of 11 adult onset cases.
Antioxidant activity and angiotensin I-converting enzyme inhibition by enzymatic hydrolysates from bee bread.
Evaluation of consumable household products for decontaminating retail skinless, boneless chicken breasts.
Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.).
Classification of wine and alcohol vinegar samples based on near-infrared spectroscopy. Feasibility study on the detection of adulterated vinegar samples.
Nutritional analysis of Vietnamese seaweeds for food and medicine.
Antitumor activity of rice-shochu post-distillation slurry and vinegar produced from the post-distillation slurry via oral administration in a mouse model.
Induction of apoptosis in human leukemia cells by naturally fermented sugar cane vinegar (kibizu) of Amami Ohshima Island.
Phenolic composition and radical scavenging activity of sweetpotato-derived shochu distillery by-products treated with koji.
Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.).
Bioprocess monitoring using near-infrared spectroscopy.
Instrumental factors influencing absorption measurements for fluid food color determination.
Content of toxic and essential metals in canned mussels commonly consumed in Tenerife, Canary Islands, Spain.
Non-occupational risk factors for bladder cancer: a case-control study.
Can a patient with celiac disease have distilled vinegar?
A chemometric approach to the comparison of different sample treatments for metals determination by atomic absorption spectroscopy in aceto Balsamico tradizionale di Modena.
1H NMR studies on Italian balsamic and traditional balsamic vinegars.
Bitter melon malt vinegar increases daily energy turnover in rats.
Effect of some chemical agents on the viability of Cysticercus bovis.
High prevalence of seropositivity to a major allergen of Anisakis simplex, Ani s 1, in dyspeptic patients.
Fluid and electrolyte therapy in ruminants.
Effects of different disinfection treatments on the natural microbiota of lettuce.
Patulin in Italian commercial apple products.
Effects of preparation procedures on ascorbic acid retention in pickled hot peppers.
Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food.
Reducing Salmonella on apples with wash practices commonly used by consumers.
Chemometric studies of vinegars from different raw materials and processes of production.
Caffeoylsophorose in a red vinegar produced through fermentation with purple sweetpotato.
Spoilage of bottled red wine by acetic acid bacteria.
Reduction of poliovirus 1, bacteriophages, Salmonella montevideo, and Escherichia coli O157:H7 on strawberries by physical and disinfectant washes.
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
Tetrahydro-beta-carboline alkaloids that occur in foods and biological systems act as radical scavengers and antioxidants in the ABTS assay.
Isolation and identification of DPPH radical scavenging compounds in Kurosu (Japanese unpolished rice vinegar).
Evaluation of household sanitizers for reducing levels of Escherichia coli on iceberg lettuce.
[Influence of the conditions of storage and cooking on growth, invasion and survival of Salmonella enteritidis in eggs].
Determination of carboxylic acids in vinegars and in Aceto Balsamico Tradizionale di Modena by HPLC and GC methods.
Chemical and biochemical transformations during the industrial process of sherry vinegar aging.
[Survival of Vibrio parahaemolyticus serovar O3:K6 strains under acidic conditions].
Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar.
Simultaneous determination of preservatives in beverages, vinegar, aqueous sauces, and quasi-drug drinks by stir-bar sorptive extraction (SBSE) and thermal desorption GC-MS.
Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood.
Motility of minute intestinal fluke, Haplorchinae spp, metacercariae in fish dishes prepared by different uncooked methods.
Production of Bacillus cereus emetic toxin (cereulide) in various foods.
Aroma-active components in fermented bamboo shoots.
Volatile flavor components of stored nonfat dry milk.
[Anemia secondary to lead poisoning. Our experience with 12 cases].
Acetic acid feeding enhances glycogen repletion in liver and skeletal muscle of rats.
Prevalence of and risk factors for IgE sensitization to Anisakis simplex in a Spanish population.
Aroma-active components of nonfat dry milk.
Improved method for the analysis of organic acids and new derivatization of alcohols in complex natural aqueous matrixes: application to wine and apple vinegar.
Determination of electroactive organic acids by anion-exchange chromatography using a copper modified electrode.
Wine production using yeast immobilized on apple pieces at low and room temperatures.
Determination of ochratoxin A in red wine and vinegar by immunoaffinity high-pressure liquid chromatography.
Ingredient and labeling issues associated with allergenic foods.
[Anisakiasis of the stomach--a case report from Germany].
Inactivation of infective larvae of Angiostrongylus costaricensis with short time incubations in 1.5% bleach solution, vinegar or saturated cooking salt solution.
Special postpartum dietary practices of Hong Kong Chinese women.
Influence of the acetification process on phenolic compounds.
Determination of ethyl carbamate in some fermented Korean foods and beverages.
A comparison of acidic dietary factors in children with and without dental erosion.
[Survey of pH and water activity in acidified bottled vegetables and meats (home processed) in relation to the potential growth of Clostridium botulinum].
Fate of Shigella sonnei on parsley and methods of disinfection.
Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
Molecular identification of Acetobacter isolates from submerged vinegar production, sequence analysis of plasmid pJK2-1 and application in the development of a cloning vector.
Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate.
[The method of removing methamidophos from contaminated vegetables].
Potent aroma compounds of two red wine vinegars.
Differential pulse polarographic determination of alpha-dicarbonyl compounds in foodstuffs after derivatization with o-phenylenediamine.
Dietary intake of alpha-linolenic acid and risk of fatal ischemic heart disease among women.
Wine vinegar production using a noncommercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger
Characterization of balsamic vinegar by multivariate statistical analysis of trace element content.
Mathematical modeling to predict the bactericidal effect of processed vinegar on Escherichia coli O157:H7.
Antimicrobial efficacy of preservative combinations in South African brown bread.
Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7.
Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar.
Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.
[Antibacterial actin of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7 (Part 2). Effect of sodium chloride and temperature on bactericidal activity].
[Antibacterial actin of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7 (Part 1). Examination of bacteriostatic and bactericidal activities].
Prevention of human fascioliasis: a study on the role of acids detergents and potassium permenganate in clearing salads from metacercariae.
Presence of tetrahydro-beta-carboline-3-carboxylic acids in foods by gas chromatography-mass spectrometry as their N-methoxycarbonyl methyl ester derivatives.
Spectrophotometric determination of total procyanidins in wine vinegars.
Accidental contamination from uranium compounds through contact with ceramic dinnerware.
[Abdominal angiostrongyliasis: its prevention by the destruction of infecting larvae in food treated with salt, vinegar or sodium hypochlorite].
Angiotensin I converting enzyme inhibitory activities of various fermented foods.
Comparison of the color stability of ten new-generation composites: an in vitro study.
Chronic toxicity and oncogenicity study with vinyl acetate in the rat: in utero exposure in drinking water.
The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.
Cholera in metropolitan Manila: foodborne transmission via street vendors.
Heat and acid sensitivity of motile Aeromonas: a comparison with other food-poisoning bacteria.
Effects of sodium bicarbonate, vinegar, acetic and citric acids on growth and survival of Yersinia enterocolitica.
Removal of Yersinia enterocolitica from fresh parsley by washing with acetic acid or vinegar.
The effect of different chemical and physical agents on the viability of Cysticercus bovis: a preliminary report.
[The question of nickel release from stainless steel cooking pots].
Mere exposure to telereceptive cues facilitates intake of a novel flavor in chickens (Gallus domesticus).
Risk factors in dental erosion.
Soft plastic bread packaging: lead content and reuse by families.
[Determination of trace arsenic in soy and vinegar by catalytic oscillopolarography].
Calcium content of soup stocks with added vinegar.
[Removal of cesium from deer meat].
Spectrofluorometric determination of histamine in wines and other alcoholic beverages.
Anisakiasis caused by herring in vinegar: a little known medical problem.
Application of a new spectrophotometric method for zinc determination in beverages and condiments.
Management of patients using unproven regimens for arthritis.
A basis for estimation of consumption: literature values for selected food volatiles. Part II.
Feeding behavior.
Dental erosions in relation to lactovegetarian diet.
Isotopic composition of carbon in vinegars.
[Geographical difference of mortality of digestive cancers and food consumption].
Behavior of parathion in apple juice processed into cider and vinegar.
Pepper sauce toxicity.
Occurrence, formation and precursors of N-nitroso compounds in the Japanese diet.
[Epidemiological Study On Metagonimus Yokogawai Infection Along Boseong River In Jeonra Nam Do, Korea]
[A method for differentiating between vinegar produced by fermentation and vinegar made from synthetic acetic acid based on the determination of the specific 3H-radioactivity (author's transl)].
[A method for differentiating between vinegar produced by fermentation and vinegar made from synthetic acetic acid based on determination of the 13C/12C-isotope ratio by mass spectrometry (author's transl)].
Gas-solid chromatographic confirmation of vinyl chloride levels in oils and vinegars by using electrolytic conductivity detection.
[A contribution to the distinction of biogenic vinegar and vinegar made from synthetic acetic acid by determining the specific 14C-radioactivity (author's transl)].
Confirmation of vinyl chloride in foods by conversion to 1-chloro-1,2-dibromoethane.
[Hypersensitivity to "Candida albicans" and other fungi in patients with chronic urticaria].
Comparative aggression in Sceloporus virgatus, S. undulatus consobrinus, and S. u. tristichus (Sauria: iguanidae).
[Appearance of acne vulgaris following vinegar-containing foods].
[Bactericidal effect of vinegar on Vibrio cholerae and some other intestinal pathogens. Conclusion].
[Microbiological study of antiseptics in food products seasoned with vinegar; note on current work of L. Paix].
[Application of paper chromatography to problems of food chemistry. 3. Differentiation of different kinds of vinegar].
Effect of French dressings, vinegars, and acetic acid on rate of loss of vitamin C in raw cabbage.

Other Information

HMDB (The Human Metabolome Database):	Search
FDA Listing of Food Additive Status:	View
MedlinePlusSupp:	View
VCF-Online:	VCF Volatile Compounds in Food
Wikipedia:	View

Suppliers

ECSA Chemicals	Shaanxi Y-Herb Biotechnology
Sinoway Industrial

PhysChem Properties

Material listed in food chemical codex	No
Solubility
water	Yes

Organoleptic Properties

Flavor Type: Sour
acetic, sour, vinegar

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents, food additives
Recommendation for vinegar usage levels up to:
	not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Outcome of the consultation with Member States and EFSA on the basic substance applications for vinegar as a fungicide and bactericide in seed treatment and for disinfecting mechanical cutting tools
View page or View pdf

Outcome of the consultation with Member States and EFSA on the basic substance application for vinegar for the extension of use in plant protection as a herbicide
View page or View pdf

Outcome of the consultation with Member States and EFSA on the basic substance application for approval of vinegar for the extension of use in plant protection as a herbicide for non-agricultural areas
View page or View pdf

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

Chemidplus:0008028522